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Recipes for Fall

Pick local and organic where possible to ensure you are getting the most nutrient-dense and toxic-reduced options.

Ingredients:

4 Carrots

4 Parsnips

2 Beets (peeled)

2 Potatoes

2 Sweet Potatoes

1 Onion

2 Cloves of Garlic

1.5 Tablespoon of Organic Virgin Coconut Oil

1/2 Teaspoon of Turmeric

1/2 Teaspoon of Cumin

1/2 Teaspoon of Ginger

1/2 Teaspoon of Cinnamon

Salt and Pepper to Taste

Preheat oven to 375°F. Chop all vegetables to equal size. Garlic cloves can be left whole if desired. Place chopped vegetables into a roasting pan. Season evenly with spices. Coat the vegetables with coconut oil by tossing in the pan. Ensure all vegetables are coated and distributed evenly to avoid crowding. Roast for 40-45 minutes, depending on the oven, or until tender. Check and stir every 15 minutes. Make sure they are not over cooked, as this will loose vital enzymes and nutritional value. Stir before serving and enjoy!

Golden Milk:

This is a delicious and detoxifying drink to start adding towards the end of the season. It has been used for centuries for its anti-inflammatory, anti-oxidant, liver detoxifying, and immunity boosting benefits.

Ingredients:

4 Teaspoons of Organic Turmeric Powder

1 Teaspoon of Cinnamon

1/2 Teaspoon of Group Black Pepper

1/2 Cup of Filtered Water

1/2 Cup of Almon/Coconut/Hemp Milk (whichever you prefer)

1 Teaspoon of Organic Virgin Coconut Oil

Raw Honey (sweetness to taste)

Mix turmeric, cinnamon, pepper and water well in a small saucepan over medium heat. Stir consistently until the mixture forms a thick paste. Do not allow to boil over. Take off heat and cover. Let it stand for 10-15 minutes. Add the remaining ingredients, except the honey. Heat over medium heat and stir constantly. When mixed fully, take off the heat and allow to cool until tepid, then add honey to taste. Curl up with a good book and enjoy!

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